noelbynature started this blog as a Singaporean student on a tight budget hoping to chronicle his overseas culinary experience while getting away with the finer things in life. Then it expanded to a circle of Singaporean and Malaysian friends who were studying in Melbourne, Australia. Now, we've grown to be a community of international students living abroad. These are our recipes and we hope you like them.
We still would rather not eat indomee every day.

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Sunday, July 30, 2006

Ok, before you think this post is something vulgar - it's meatballs made with white meat. As in chicken and pork. (Shame on you and you should go wash your brain with soap!) Now that we've got that out of the way...

This is what I'd like to call a Base recipe - it forms the base of other recipes that i'll whip up for my packed lunches throughout the week (more on that later). Of course, the meatballs are good enough to eat by themselves! I've based it a little on Swedish meatballs, and of course, the choice of spices here are purely optional. I just raided whatever I had in my spice rack at the time (tarragon and chilli powder) and you can opt to put in what you like.

1. First, the breadcrumb mix. Put 1 cup of breadcrumbs into a bowl and pour just enough milk to soak the mix. At this point, add in your spices. The breadcrumbs serve as a binding agent to keep the shape together.

2. The basic proportion for chicken to pork to breadcrumbs is 2:1:1. If you'd lke to use only one type of meat (like say, for Muslim readers who cannot eat pork) then the proportion of meat to breadcrumbs is 3:1.

3. Form into meatballs and cook in boiling water. When fully cooked, the meatballs should turn white and float to the surface of the water. Because milk is an ingredient in the binding mix, you should cook all the meatballs and not leave them for later. Store in fridge or freezer until required.

Tune in later in the week to see what I have in mind for the meatballs!